Salmon Cherry Tomato Tart

Ingredients

• 200 g Flour
• 1 pinch salt
• 1 egg
• 140 g butter
• 400 g salmon fillet (ready to cook, skin removed)
• 400 g cherry tomatoes
• 3 eggs
• 150 ml whipping cream
• 100 g crème fraîche
• Salt
• pepper (ground)
• flour (for the work surface)
• 3 tbsp basil pesto (jar)

Instructions

1. 1.

   For the dough mix flour with a pinch of salt, sift onto the work surface, create a well in the center, crack the egg into it and spread butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 200°C (fan) or 400°F.

3. 3.

   Wash the salmon, pat dry and cut into long, thin strips. Wash the tomatoes and halve them.

4. 4.

   Whisk the eggs with cream and crème fraîche, season with salt and pepper.

5. 5.

   Roll out the dough on a floured surface slightly larger than the tin, line a greased tart tin with it, lifting up a rim. Spread the egg mixture over the base and arrange the salmon strips in a sun‑like pattern. Distribute tomato halves between them and bake in the preheated oven for about 30 minutes.

6. 6.

   Remove the finished tart from the oven and serve drizzled with pesto.